Pumpkin Muffins

You can make your own oat flour by grinding about 1 1/2 cups gluten-free whole oats to make 1 cup. Flaxseed meal substitutes for xanthan gum by providing a binding to the batter; it also adds omega-3s and fiber.

Pumpkin Muffins

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Cook Time

13minutes

Servings

32people

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Ingredients

3cups (360 grams) gluten-free oat flour

1/4cup (26 grams)golden flaxseed meal

1/2teaspoonsalt

2teaspoons baking powder

1teaspoonbaking soda

1cup (182 grams)brown sugar

4teaspoonspumpkin pie spice

1/4cupcanola oil

4eggs

1(15-ounce) can pumpkin purée

1cupalmond milk

2teaspoonsvanilla extract

1/2cup pecanstoasted and chopped

1/2cupgolden raisins

Ingredients

3cups (360 grams) gluten-free oat flour

1/4cup (26 grams)golden flaxseed meal

1/2teaspoonsalt

2teaspoons baking powder

1teaspoonbaking soda

1cup (182 grams)brown sugar

4teaspoonspumpkin pie spice

1/4cupcanola oil

4eggs

1(15-ounce) can pumpkin purée

1cupalmond milk

2teaspoonsvanilla extract

1/2cup pecanstoasted and chopped

1/2cupgolden raisins

Cook Time

13minutes

Servings

32people

Print Recipe

Instructions

Preheat oven to 350˚. Coat 32 muffin cups with cooking spray or line with paper liners.

Spoon batter into muffin cups no more than two-third full. Bake 13-15 minutes, or until a tester comes out clean (check muffins at 10 minutes and rotate pan for more even baking). Cool in pans for 5 minutes, and then turn out on a rack to cool completely.

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